3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the
chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and
Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in
milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden
fried sliced onions and butter in between the layers and on top. Make sure that
you end with the rice layer topped with saffron and spices.

8. Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven,
for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12
minutes.